Description
A vibrant and flavorful bowl featuring tender grilled chicken, charred corn, and a creamy avocado-based guacamole, all seasoned with Southwest spices for a satisfying meal.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 1 cup corn kernels (fresh or frozen)
- 2 ripe avocados
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1/2 cup black beans, rinsed
- 1/2 cup cooked quinoa
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
1. Prepare the Crust:
- Season chicken breasts with chili powder, cumin, salt, and pepper, then grill over medium heat for 6-8 minutes per side until cooked through.
- In a skillet, heat 1 tbsp olive oil and sauté corn kernels until slightly charred, about 5 minutes.
- Mash avocados in a bowl, then mix in lime juice, cilantro, salt, and pepper to make the creamy guacamole.
- Assemble bowls by layering quinoa, black beans, diced tomatoes, red onion, grilled chicken slices, charred corn, and a generous scoop of guacamole.
- Drizzle with remaining olive oil and serve immediately.
Notes
You can customize the seasonings to taste.